The Beginner's Guide to Preserving Food at Home - Janet Chadwick [27]
Freezing in Boilable Bags
Begin heating water for blanching. Scrub carrots thoroughly; peel. Slice or julienne with a food processor.
Pack in boilable bags. Add butter and seasonings, if desired. Press out air. Seal.
Blanch bags, four at a time, in boiling water for 8 to 10 minutes.
Cool. Pat bags dry. Freeze.
tip Carrots can be left in the ground, covered with a heavy mulch, and dug up throughout the winter or early in the spring; however, because of melting snows and freezes, I have found this to be an unsatisfactory method of storage in my area of northwestern Vermont.
Freezing the Standard Way
Scrub carrots thoroughly; peel. Begin heating water for blanching. Slice or julienne carrots with a food processor. Whole carrots do not freeze well.
Blanch, 1 pound at a time, by steam or immersion, for 3 to 4 minutes.
Cool. Drain well. Pack. Press out air. Seal. Freeze.
CORN
HARVEST YOUR CORN as soon as the kernels become full and sweet. Corn is at the right stage for picking when you can press milky fluid from the kernels. If the fluid is too clear, the corn is not ready; if it is thick, the corn has gone past its prime and will taste tough and starchy. Starchy corn is best used in cream-style corn.
Some of the newer hybrid, supersweet varieties will retain their prime flavor up to 4 days, if left right on the stalk. Others should be picked as soon as they are ready. Be sure you know which type you planted.
If you must harvest corn before you are ready to process it, harvest it late in the afternoon and do not husk. Place the corn in a large barrel with a layer of ice between each layer of ears. Cover with several layers of newspaper and a lid, if possible. Corn will keep this way for about 24 hours before losing its sweet flavor.
place corn on cookie sheets
freeze in single layer
place corn in bag
Freezing Unblanched Corn in Husks
Quickest method
Harvest the corn, and do not husk. Place the ears on cookie sheets, or just put them in the freezer loose in a single layer. Freeze for 48 hours.
Bag the corn in a large, plastic food-safe bag.
Return to freezer. Remove ears as needed. Eat within 4 months.
cooking tip To cook corn frozen in husks, husk the frozen corn under cold running water. Remove the silks by rotating your hands around the corn. Put the corn in a pan; cover with cool water. Cover the pan, heat to boiling, and boil for 1 minute. Remove from heat, and let the corn stand in hot water for 5 minutes. Eat immediately.
Freezing Corn on the Cob in Boilable Bags
Best method
Begin heating water for blanching. Husk cobs, trim, and pack in boilable bags. Add butter if desired. Press out air. Seal.
Blanch bags, four at a time, in boiling water, for 10 minutes. After 5 minutes, turn bags over.
Cool in ice water. Pat bags dry. Freeze.
cooking tip Corn on the cob frozen in boilable bags should be cooked by placing the bags in cool water. Bring the water to a boil and cook the corn for 10 minutes, turning the package once halfway through the cooking time. Re move from boiling water immediately. Bags of cut corn should be placed in cool water. Bring the water to a boil, and cook for 5 minutes.
Freezing Corn on the Cob the Standard Way
Husk cobs. Begin heating water for blanching. Trim.
Blanch six ears at a time by steam for 10½ to 16½ minutes or by immersion for 7 to 11 minutes.
Cool. Drain. Pack in bags. Press out air. Seal. Freeze.
Freezing Cream-Style Corn
Husk. Cut corn from the cob by cutting down through the center of the kernel. Scrape remaining corn from the cob.
Measure kernels as you pour into a large kettle. Add ¼ cup boiling water and 1 teaspoon cornstarch per cup. Stir well. Bring to a boil; reduce heat and simmer for 5 minutes, stirring frequently. Fill sink with ice water while cooking corn.
Place kettle in sink of ice water. Stir to cool.
Package in rigid containers or bags; freeze.
cooking tip To cook frozen cream-style corn, place the frozen corn in a double boiler. Add a small amount of milk or light cream, salt, pepper,